Beef Burrito Bowls Cilantro Lime (Printable)
Vibrant bowl with spiced beef, cilantro lime rice, and fresh toppings for a flavorful dinner.
# What You'll Need:
→ Beef
01 - 1.1 lb lean ground beef
02 - 1 small yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tbsp tomato paste
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
11 - 2 tbsp olive oil
12 - 1/3 cup plus 1 tbsp beef or chicken broth
→ Cilantro Lime Rice
13 - 1 cup long-grain white rice
14 - 2 cups water
15 - 1 tbsp olive oil
16 - 1/2 tsp salt
17 - Zest of 1 lime
18 - Juice of 1 lime
19 - 1/3 cup packed fresh cilantro, finely chopped
→ Toppings
20 - 1 can (14 oz) black beans, drained and rinsed
21 - 1 large avocado, sliced
22 - 1 cup cherry tomatoes, halved
23 - 1/2 cup corn kernels (fresh, canned, or thawed frozen)
24 - 1/2 cup shredded cheddar or Monterey Jack cheese
25 - 1/4 cup sour cream or Greek yogurt
26 - 1 jalapeño, thinly sliced (optional)
27 - Lime wedges for serving
# How-To Steps:
01 - Rinse rice under cold water until water runs clear. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add rice and stir for 1 minute. Add 2 cups water and 1/2 tsp salt; bring to a boil. Reduce heat to low, cover, and simmer 15 minutes until water is absorbed. Remove from heat, let stand covered 5 minutes. Fluff with fork, then stir in lime zest, lime juice, and cilantro.
02 - Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chopped onion and cook 2 minutes until softened. Add garlic and cook 30 seconds. Add ground beef, breaking it up, and cook about 5 minutes until browned. Drain excess fat if necessary.
03 - Stir in tomato paste, cumin, smoked paprika, chili powder, oregano, salt, and pepper. Pour in broth, reduce heat to low, and simmer 5 minutes until thickened and flavors meld.
04 - Place beans in a small saucepan with a splash of water. Heat over low until warmed through; season lightly with salt if desired.
05 - Divide cilantro lime rice among 4 bowls. Top each with equal portions of seasoned beef, black beans, avocado slices, cherry tomatoes, corn, shredded cheese, and a dollop of sour cream. Garnish with jalapeño slices and extra cilantro if desired. Serve with lime wedges.
# Expert Advice:
01 -
- Everything cooks in under 45 minutes, so dinner doesn't feel like a production.
- You're in total control of what goes in each bowl—your toppings, your heat level, your mood.
- It's one of those meals that tastes restaurant-quality but costs a fraction of the price.
- Leftovers stay fresh and actually taste better the next day when flavors have settled.
02 -
- Don't skip rinsing the rice—that starch is what turns it into a paste if you don't wash it away first.
- The cilantro goes in after cooking, not before; heat destroys its fresh, grassy personality entirely.
- If your beef looks watery after browning, you either had too much heat or didn't let it sit long enough at the start—drain the liquid and keep cooking until the meat is dry and brown.
03 -
- Use smoked paprika, not regular—that deep, almost smoky flavor is what makes the beef taste like it came from somewhere special.
- Warm your bowls before serving if you have time; it keeps the rice and beef at the right temperature longer and makes the whole meal feel more intentional.